Are you looking for a vibrant and satisfying dinner recipe that brings Mediterranean-inspired flavors to your table? This farro and crispy leek salad with marinated chickpeas and currants is exactly what you need.
Packed with texture, flavor, and heart-healthy ingredients, it’s the ideal dish to serve as a main course or a side for your next gathering. This recipe is as versatile as it is delicious.
Why You’ll Love This Recipe
The star of this dish is the crispy roasted leeks. Sweet, caramelized, and slightly smoky, they add a rich depth to the salad.
Combined with chewy farro, tangy marinated chickpeas, and a touch of sweetness from the currants, this dinner recipe is a harmonious blend of flavors and textures. It’s also an excellent make-ahead option for meal prep, as the flavors only deepen with time.
Perfect for both vegetarians and omnivores, this dish can hold its own as a hearty meatless dinner or pair beautifully with grilled chicken or sausages for added protein.
Tips for Preparing the Perfect Dish
For the best results, make sure your leeks are thoroughly cleaned. Dirt tends to hide in their layers, so rinsing them after slicing is crucial. Roast them until golden and slightly charred at the edges for maximum flavor.
If you’re new to cooking farro, don’t worry—it’s as simple as boiling pasta. Keep an eye on the grains as they cook, and be sure to season the water with salt for a flavorful base. Once tender, drain well to prevent sogginess.
The marinated chickpeas are a highlight of this recipe. Using fresh lemon juice and a touch of red chili flakes brings a zesty, slightly spicy element that ties everything together.
Ingredient Substitutions & Variations
- Farro Alternatives: If farro isn’t available or you prefer a gluten-free option, substitute with quinoa, brown rice, or even barley for a slightly different texture.
- Chickpea Swap: Black beans or white beans can stand in for chickpeas if needed.
- Currants: Golden raisins are an excellent replacement, adding a similar sweetness and chewiness.
- Herbs: Chopped parsley or dill works beautifully if you don’t have celery leaves on hand.
Meal Prep & Storage Tips
This recipe is perfect for meal prep. The leeks, chickpeas, and farro can all be prepared in advance and stored separately. Combine them just before serving for the freshest flavor and texture.
Leftovers store well in the refrigerator for up to three days. Serve chilled or at room temperature, making it a fantastic option for busy weekdays or packed lunches.
Make It Your Own
This farro and crispy leek salad is endlessly customizable. For a dinner recipe with more protein, add grilled shrimp or crumbled feta cheese.
To make it vegan, ensure your chickpeas and dressing ingredients are plant-based. For an extra crunch, toss in toasted nuts like almonds or pistachios.
With its bright, bold flavors and wholesome ingredients, this Mediterranean-inspired dinner recipe is sure to become a favorite in your repertoire. Perfect for sharing or savoring solo, it’s a dish that delights the senses and satisfies every craving.
Farro & Crispy Leeks Dinner Recipe with Marinated Chickpeas & Currants
Equipment
- Large rimmed baking sheet
- Microplane or fine grater
Ingredients
- 4 large leeks halved lengthwise, cleaned, and cut crosswise into ¼-inch-thick slices
- ¾ cup extra-virgin olive oil divided
- 2 teaspoons kosher salt divided (more to taste)
- ½ teaspoon freshly ground black pepper
- 3 cups cooked chickpeas homemade or 2 15-ounce cans, rinsed and drained
- 3 tablespoons fresh lemon juice preferably Meyer lemons, plus more to taste
- ¼ teaspoon red chile flakes
- 1 garlic clove grated or mashed
- 2 cups farro
- ⅔ cup dried currants or golden raisins
- ½ cup chopped celery leaves and tender stems or substitute parsley
Instructions
- Preheat the Oven: Begin by preheating your oven to 425°F.
- Prepare and Roast the Leeks: Arrange the sliced leeks on a large rimmed baking sheet. Drizzle with ¼ cup of olive oil, sprinkle with 1 teaspoon of kosher salt, and season with the black pepper. Toss the leeks until evenly coated, then roast them for about 20–25 minutes, stirring occasionally, until the edges are crisp and the color is golden brown. A few blackened bits are fine—they enhance the flavor.
- Combine Leeks and Chickpeas: Transfer the roasted leeks to a large mixing bowl. Add the chickpeas, lemon juice, remaining teaspoon of salt, chile flakes, and grated garlic. Stir in the remaining ½ cup of olive oil. Let the mixture marinate while you cook the farro.
- Cook the Farro: In a large pot, bring salted water to a boil. Add the farro and cook until tender, approximately 20–25 minutes (some varieties may take longer, so taste to check for doneness). Drain the farro thoroughly once cooked.
- Assemble the Dish: Combine the cooked farro with the marinated chickpea and leek mixture. Mix in the dried currants and chopped celery leaves. Taste the dish and adjust the seasoning with additional lemon juice or salt if needed. Serve warm or at room temperature.
Notes
- This recipe is highly adaptable. Substitute golden raisins for currants or parsley for celery as needed.
- Make it a complete meal by adding grilled sausages or roasted chicken as a topping.
- Perfect for meal prep—flavors deepen over time when stored in the refrigerator.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.